Scallop Ceviche with Chow-chow

Introduction

History

Ceviche is a traditional dish from Latin America, where seafood is marinated in citrus juices such as lime or lemon. The acid in the citrus juice "cooks" the seafood, giving it a tender texture and a bright, fresh flavor. Chow-chow is a type of relish made from a variety of vegetables and spices, adding a unique and tangy flavor to the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh scallops for the best flavor and texture.

- Marinate the scallops for at least 30 minutes to allow the flavors to meld together.

- Refrigerate the ceviche overnight to allow the flavors to fully develop.

- Serve the ceviche chilled for a refreshing and delicious dish.

Serving Suggestions

Serve the Scallop Ceviche with Chow-chow on a bed of lettuce or with tortilla chips for a light and refreshing appetizer.

Cooking Techniques

Marinate the scallops in the citrus juice to "cook" them without heat.

- Refrigerate the ceviche overnight to allow the flavors to develop.

Ingredient Substitutions

Use lemon juice instead of lime juice for a slightly different flavor.

- Substitute pickled jalapenos for the hot peppers for a spicier dish.

Make Ahead Tips

You can marinate the scallops in advance and refrigerate them overnight for easy preparation the next day.

Presentation Ideas

Serve the Scallop Ceviche with Chow-chow in individual martini glasses for an elegant presentation. - Garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Serve the ceviche with a crisp white wine or a light beer for a refreshing pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Do not reheat the ceviche, as the scallops will become tough. Enjoy it chilled.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains shellfish (scallops)

Summary

This Scallop Ceviche with Chow-chow is a low-calorie, high-protein dish that is rich in vitamin C and iron. It is a healthy and delicious option for seafood lovers.

Summary

Scallop Ceviche with Chow-chow is a delicious and healthy dish that is perfect for a light and refreshing meal or appetizer. With its bright and zesty flavors, this ceviche is sure to be a hit with seafood lovers. Enjoy this dish chilled for a refreshing and satisfying dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day and I was visiting my dear friend Maria in her cozy little kitchen. She had just returned from a trip to the coast and brought back some fresh scallops that she was eager to turn into a delicious ceviche.

As I watched Maria work her magic in the kitchen, I couldn't help but marvel at how effortlessly she seemed to transform simple ingredients into a mouth-watering dish. Her hands moved with precision and grace as she diced the scallops and mixed them with onions, cilantro, and a tangy citrus marinade.

I asked Maria where she had learned to make such a delightful dish, and she laughed and said it was a family recipe passed down through generations. She explained that ceviche was a popular dish in her hometown in Peru, where the fresh seafood was abundant and people had a deep appreciation for flavors that were both bold and refreshing.

After tasting a spoonful of the ceviche, I was hooked. The combination of the tender scallops, zesty marinade, and crunchy vegetables was like nothing I had ever tasted before. I begged Maria to teach me how to make it, and she graciously agreed.

Over the next few weeks, Maria and I spent countless hours in the kitchen perfecting the recipe for scallop ceviche. She taught me the importance of using the freshest ingredients and how to balance the flavors of the dish to create a harmonious whole. We experimented with different types of citrus fruits, herbs, and spices until we had created a version of the ceviche that we were both proud of.

As we sat down to enjoy our creation, Maria told me about another traditional dish from her homeland called chow-chow. It was a relish made from a colorful mix of vegetables that were pickled in a sweet and tangy brine. She explained that chow-chow was often served alongside ceviche to add a crunchy and slightly spicy element to the dish.

I was intrigued by the idea of pairing the two dishes together and asked Maria to show me how to make chow-chow. She happily obliged and we spent the next few days chopping, pickling, and tasting until we had created a chow-chow that perfectly complemented the scallop ceviche.

As I sat down to write down the recipe for scallop ceviche with chow-chow, I couldn't help but feel a sense of gratitude towards Maria for sharing her knowledge and passion for cooking with me. Through her guidance, I had learned not just how to make a delicious dish, but also the importance of patience, creativity, and love in the kitchen.

And so, whenever I make scallop ceviche with chow-chow, I am reminded of the time spent with Maria in her kitchen, of the laughter shared and the flavors savored. And I am grateful for the gift of cooking that she has passed down to me, a gift that I will cherish and share with others for years to come.

Categories

| Fresh Chile Pepper Recipes | Garlic Recipes | Lime Juice Recipes | Onion Recipes | Panamanian Appetizers | Panamanian Recipes | Scallops Recipes |

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